Whole Wheat Cranberry Nut Bread
This whole wheat cranberry nut bread is made with freshly milled whole wheat pastry flour, loaded with fresh cranberries, and sweetened with unrefined cane sugar. This cozy cranberry nut bread is the perfect quick bread for fall!
Servings: 1 loaf
Ingredients
- 2 cups whole wheat pastry flour or regular flour
- 1 cup sugar we use Rapadura or Sucanat
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup orange juice reconstituted
- 2 tablespoons coconut oil or other vegetable oil
- 1 tablespoon grated orange peel can omit if you have none
- 1 egg well beaten
- 1 1/2 cups fresh or frozen cranberries coarsely chopped
- 1/2 cup chopped nuts
Instructions
- Preheat oven to 350°. Grease a 9×5-inch loaf pan.
- Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, oil, orange peel and egg. Mix until well blended. Stir in cranberries and nuts.
- Spread evenly in loaf pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
- Cool on rack for 15 minutes. Remove from pan; cool completely. Makes 1 loaf.
